Book In Jars and Bottles

In Jars and Bottles – preserving the finest flavours of the season

This hardback book guides you through the art of preserving, making cordials and schnapps with 52 seasonal recipes – one for every week of the year. With "In Jars and Bottles" you receive not only thorough instructions for preserving the finest seasonal produce, but also inspiring stories that add depth to your homemade delicacies. The book is written by chef André Spange Nabulsi, who blends classical traditions with modern gastronomic insight.

Ideal for both beginners and experienced preservers who wish to capture nature's wealth of flavours for later enjoyment.

Rediscover the lost art of preserving

Many of us have lost touch with our grandparents' preserving knowledge, but this book reintroduces the fundamental principles in an accessible way. You will learn simple techniques that allow you to create homemade products of a quality that surpasses standard shop-bought goods. Each recipe has been carefully selected to follow the seasons, so you always know what to do with the freshest seasonal produce – whether it comes from the supermarket, the market or the countryside.

More than just food – creating memories and stories

When you preserve and pickle, you are not merely making food – you are capturing moments and flavours for the future. The book's informal approach combines practical guidance with narratives that enrich your homemade products with context and history. These stories become part of the gift when you share your homemade specialities with friends and family. It is this combination of craft and storytelling that makes "In Jars and Bottles" more than just a recipe book – it is an invitation to create your own food culture.

Professional expertise on every page

Author André Spange Nabulsi brings his extensive culinary background to every page. With experience from prestigious Copenhagen restaurants and as a former café owner, he offers a unique perspective on how to combine traditional preserving techniques with modern gastronomic principles. His theoretical approach ensures that you do not simply follow recipes, but understand the principles behind them – so you can adapt the methods to your own creations.

With "In Jars and Bottles" you get:

• 232 pages with 52 seasonal recipes – one for every week of the year
• Detailed guides to preserving techniques for both beginners and experienced enthusiasts
• Inspiring stories that add depth to your homemade products

You are always welcome to contact our customer service at web@hwl.dk for further information.

Frequently asked questions

Do the recipes in the book require specialist equipment?
Most recipes can be made with standard kitchen equipment. The book focuses on accessible methods that can be carried out in any home kitchen.

Is the book suitable for vegetarians and vegans?
Yes, the book contains many plant-based recipes, as it follows the seasonal fruits, berries and vegetables of the year.

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